Sour cream cornbread is a wonderfully savory cornbread made with creamed corn and lots of sour cream. This cornbread recipe is super easy to make as it uses self-rising cornmeal. The tanginess of the sour cream adds a very special touch of extra flavor. This cornbread with sour cream recipe makes a wonderful treat that is not to be missed.
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Cornbread with Sour Cream
This easy recipe for sour cream cornbread produces a cornbread that’s a little dense, wonderfully moist, and not sugary. This not-too-crumbly cornbread goes perfectly with a bowl of chili or soup. It’s a cinch to make and comes out delicious every single time with hardly any effort. That’s a dinner win if I’ve ever heard of one.
If you love recipes that deliver on taste and are a cinch to make, this cornbread with sour cream is for you! This cornbread is super moist and holds its shape for buttering.
Why Sour Cream Makes This the Best Recipe for Cornbread
Sour cream gives regular cornbread a denser texture and a unique flavor. And, that’s not all – the creamed corn sends this recipe way over the top! You will never have eaten cornbread so moist! This will be your new favorite cornbread recipe. This moist sour cream cornbread recipe can’t be improved on…period!
This delicious cornbread with sour cream recipe will have your family begging for seconds and thirds, so you might want to make a second batch! This easy cornbread rounds out the meal, and it’s a good option for kids who don’t love what you’ve made (do you have a kid who doesn’t love chili as much as you do?).
This sour cream cornbread recipe uses self-rising cornmeal, which is perfect for making a batch of homemade cornbread. Golden yellow cornmeal is a must for this recipe. White works fine, but your cornbread won’t look as appealing.
Also, don’t try to sub any cornmeal used for making tamales. That cornmeal has a different grind and would give you a different texture. Here are the ingredients you need:
- Self-rising cornmeal
- Cream style corn
- Sour cream
- Vegetable oil
- Honey and butter (optional for serving)
Ingredient Notes and Substitutions
This recipe uses self-rising cornmeal. Self-rising cornmeal is great for making a batch of cornbread at home. Martha White and Aunt Jemima are two great brands to purchase.
If you don’t have self-rising cornmeal, you can easily make it with a few simple ingredients. To make 1 cup of self-rising cornmeal, combine 1 cup cornmeal, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt in a bowl. Use it right away or store it in an air-tight container until you need it.
For a nonfat cornbread, substitute plain fat-free yogurt for the sour cream.
For gluten-free cornbread, use gluten-free cornmeal.
How to Make Cornbread with Sour Cream
In no time, you will have a wonderfully savory cornbread that you can’t resist. A touch of butter, and you have the perfect slice of homemade cornbread. Here is what you do:
- Turn on the oven to 400°F to preheat it.
- Lightly grease a cast iron skillet and place it in the oven. If your iron skillet is seasoned, there is no need to grease it.
- Place all the ingredients in a bowl.
- Mix until everything is moistened. You don’t want to overmix the batter. Stir until it is just blended.
- Pour the batter into the hot skillet and bake at 400°F for 20 minutes, or until golden.
- When serving, top it with a touch of butter and you have the perfect slice of homemade cornbread.
CopyKat Tip: Cooking sprays contain chemicals that can gum up your cast iron skillet. Instead, use a little butter, shortening, or bacon fat. Put the skillet in the oven until whatever you are using melts, then swirl it around the bottom and halfway up the sides. Then immediately pour in the batter. This will also give you a crunchier crust.
This recipe is very flexible and easy to modify. Here are a few ideas:
- Add cheddar cheese to the top of the bread before you bake it in the oven.
- Include some crisp bacon pieces or sausage chunks.
- Get more veggies in there with some grated carrot.
- Add a tablespoon or two of green chilies to the batter.
- Add a tablespoon or two of jalapeno peppers to the batter.
You can also use this sour cream cornbread recipe to make sour cream corn muffins. For muffins, grease a 12-count muffin pan with cooking spray. Divide the batter into the cups and bake at 425°F for about 20 minutes.
This recipe could also make a topping for a tamale pie. Add 1/2 cup cheese and some chopped green onion for a little more flavor.
How to Serve Sour Cream Cornbread
This cornbread is fabulous served warm with honey butter (half honey, half butter).
Toasted cornbread leftovers for breakfast just might be your favorite thing.
Serve a piece of tender, fluffy cornbread with your turkey and cranberry sauce.
What goes with sour cream cornbread?
Nothing beats a golden piece of soft, tender homemade cornbread. This is an easy and totally delicious recipe for sour cream cornbread that you can make to go with many meals, including:
How to Store Cornbread
Once your cornbread has cooled, wrap it in some plastic wrap or place it in a resealable plastic bag. It can be stored in your kitchen for 2 to 3 days. Cornbread will last for up to a week in the fridge.
To freeze cornbread, wrap it with plastic wrap and aluminum foil. It will be good in your freezer for up to 3 months. Defrost at room temperature for 1 to 2 hours and serve.
To reheat cornbread, simply warm it in the oven for a couple of minutes. You can also microwave it for about 30 seconds.
More Recipes with Sour Cream
If you enjoy the flavor sour cream adds to dishes and like to cook and bake with it, here are some great recipes:
- Beet Salad
- Sour Cream Chicken Enchiladas
- Sour Cream Biscuits
- Sour Cream Pork Chops
- Sour Cream Raisin Pie
- Blueberry Sour Cream Pie
Favorite Quick Bread Recipes
Savory or sweet, here are some delicious bread recipes you can quickly make with simple ingredients.
- Apple Bread
- Banana Nut Bread
- Buttermilk Biscuits
- Cheddar Bay Biscuits
- Honey Biscuits
- Rhubarb Bread
- Starbucks Banana Bread
Sour Cream Cornbread
- 3 large eggs slightly beaten
- 1 cup self-rising cornmeal
- 8 3/4 ounces cream style corn
- 8 ounces sour cream
- 1/4 cup vegetable oil
- Heat a lightly greased 8-inch cast iron skillet in a 400°F oven for 5 minutes.
- In a bowl, combine all the ingredients and mix until everything is moistened.
- Pour the batter into the hot pan and bake at 400°F for 20 minutes, or until golden.
- Add a tablespoon or two of chopped green chilis to be batter.
- Add a handful of Cheddar cheese to the top when you bake this cornbread.